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Pan Fried Duck with Compressed and Pickled Vegetables and Peanut Sambal

Serves 4
  • Steps
  • Ingredients


  • For the Compressed Cucumber, slice Lebanese cucumber and scrape out seeds. Slice into 2cm pieces and place into a sous vide bag. Juice the continental cucumber and pour the juice into the bag. Vac seal to remove air and set aside in fridge for 45 minutes.
  • For the Pickled Daikon, combine rice wine vinegar, salt, sugar and lime juice in a small bowl and stir to combine. Trim daikon into a 15cm x 4cm rectangle then cut lengthways into 4mm slices. Place daikon into the pickling mix and set aside in fridge to pickle for 15 minutes.
  • For the Peanut Sambal, place peanut oil into a large wok over a low heat. Add garlic and ginger and fry slowly for 10 minutes until starting to colour. Add shallots, chillies and peanuts and fry for 5 minutes. Remove from heat and stir in honey and salt to taste.
  • For the Duck, score skin on the diagonal. Season with sea salt to taste. Place duck breasts, skin side down, into a cold frypan. Place over a low heat and cook for 9-10 minutes. Turn duck and cook for a further 3-5 minutes on the other side or until duck feels firm to the touch and is still pink inside.
  • Remove duck from pan, and rest, skin side up, in foil for 5 minutes. Reserve the rendered duck fat in the pan. Once rested, slice duck breasts into thick slices. Set aside, keeping warm until needed.
  • For the Honey Vinaigrette, place all ingredients in a medium bowl, along with 3 tablespoons of the reserved rendered duck fat. Whisk well to combine. Transfer the dressing to a ramekin and set aside until needed to serve.
  • To serve, remove compressed cucumber from the fridge, remove from bag and drain well. Place 6 pieces of cucumber loosely in the centre of each plate. Scatter a few fresh herb leaves around the base of each plate. Remove Pickled Daikon from pickling liquor and drain well. Roll daikon slices into lengths and place 3 pieces around each serving plate at different angles.
  • Divide slices of duck breast evenly between the 4 plates and arrange loosely around the plate. Place a spoonful of peanut sambal in the centre of the plate. Drizzle with vinaigrette and garnish with a few extra fresh herb leaves.

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